Pumpkin Chai Blondies with Spiced Cream Cheese Frosting

Why I Love This Recipe

These blondies are dense and chewy and pumpkinny-spicy-good. Not just good, but goo-ood. The kind of good that immediately transports you to a crisp fall day, when you're wearing your favorite jeans and sweatshirt, and sitting all wrapped up in a blanket with your honey.

5. Add dry mixture to butter mixture, mixing only until combined. (Batter will be quite thick.) Stir in pecans.

6. Spoon batter into prepared baking pan and smooth with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean. (The bars should be fulled cooked on the bottom and have a slightly undercooked texture near the top.) Place on top of a wire rack and allow to cool in the pan for 20 minutes, then lift out of pan and allow to cool completely.

7. To make the frosting, combine all ingredients in a bowl and beat on high speed until fluffy, about two minutes.

8. Frost blondies when they are completely cooled and top with crytallized ginger. Cut into 20-30 bars, depending on desired portion size. Store in a airtight container in the refrigerator for up to two days.